Preheat the oven to 350°F.

Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Stir in the melted butter.

Use a 9x2 ¾-inch round springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan.

Place the pan on a baking sheet and bake at 350°F for 10 minutes. Remove from the oven and let cool. Lower the oven temperature to 325°F.

Prepare the springform pan with aluminum foil to prevent water leaks.

Cut the cream cheese into chunks and place in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar and beat for 4 minutes more.

Add the salt and vanilla, mixing just until incorporated. Add the eggs, one at a time, mixing on low speed for 30 seconds after each addition. Add the sour cream and mix on medium speed until incorporated.

Add the heavy cream and mix on low speed until incorporated.

Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula.

Place the roasting pan with the springform pan in it into the oven on the lower rack.

Carefully pour the hot water into the roasting pan to create a water bath for the cheesecake.

Bake at 325°F for 1 ½ hours.

Turn the oven off and crack open the oven door 1 inch. Let the cheesecake cool in the oven for another hour.

Chill in the refrigerator for a minimum of 4 hours, or overnight.

Prepare the sour cream topping by mixing sour cream, powdered sugar, and vanilla until smooth.

Prepare the raspberry sauce by mashing raspberries with sugar and water, heating until thickened.

Remove the cheesecake from the refrigerator, top with the sour cream mixture, and serve with raspberry sauce if desired.